Friday, March 21, 2008

Having been raised a Catholic, I had a "fish on Friday" kind of childhood. I'm grateful for this since it gave me a taste and appreciate for seafood at an early age. I always feel sorry for the "I don't like fish" people, and when probed, they always give the fact that they weren't fed fish growing up as the reason. Or, they were fed badly prepared fish.

I'm sure I drove my parents crazy with the hundreds of impossible to answer questions such as "why fish on Friday," "what does this have to do with Jesus?" "Why would God care what I eat," "what if I accidentally eat fish on Friday?" So, while I didn't really understand these "rules," I enjoyed the dishes they made possible.

Here is a very old clip (so please excuse the low-res film and photo), which shows one of the easiest methods for preparing fish. It is almost impossible to mess up and doesn't make the whole house smell like fish, as some sautéed fish recipes do. Also, below the sole video recipe you'll see a very simple lemon butter sauce that goes perfectly with it. So, whether you are eating fish because it's a certain day of the week, or year, or you just feel like fish, give this recipe a try. Enjoy!

Thank you, thank you, thank you, for this demo. My husband's doctor told him to eat fish 3 times a week, but my fish cooking experience is limited to blackened and fried. My husband makes a mean plank salmon too. My husband loves these, but the fried is not very healthy and we're getting tired of blackened and planked so I've been scouring the internet looking for alternative recipes. I haven't had any difficulty finding sauteed recipes but they never come out well; always somewhat bitter without that beautiful sweet delicate flavor. Now I understand that my pan has been too hot. I was afraid of the dish getting oily if I cooked at this lower temp, but your video helped me to visualize the proper pan temperature. These videos are so helpful, I'm going to make a donation! Thanks again!

Tried this last night with Tilapia from Costco. It was fantastic. I served it with a side of John's Pasta Primavera, which was a real hit with the family. As John said, this holds up well in a warm oven, so making it first, or at least having it finish before other sides are done is not a problem.